Orange Almond Cheesecake
Yield
1 large cheesecakePrep
60 minCook
60 minReady
120 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| crust | |||
| 1 ½ | cups |
graham cracker crumbs
|
*
|
| 1 | cup |
almonds
unblanched, coarsely ground |
|
| ¼ | cup |
sugar
|
|
| 6 | tablespoons |
sugar
|
|
| filling | |||
| 4 | large |
eggs
|
|
| 1 | cup |
sugar
|
|
| 1 ½ | pounds |
cream cheese
|
|
| 2 | tablespoons |
amaretto liqueur
|
|
| 2 | tablespoons |
cointreau
or Grand Marnier |
* |
| 10 | tablespoon |
orange juice
freshly squeezed |
|
| 1 | teaspoon |
vanilla extract
pure |
|
| 1 | teaspoon |
vanilla extract
pure |
|
| 1 | teaspoon |
gelatin, unflavored
|
*
|
| ¼ | cup |
water
lukewarm |
|
| 1 ½ | cups |
heavy whipping cream
|
|
| 1 | tablespoon |
sugar
|
|
| ¼ | teaspoon |
vanilla extract
pure |
|
| 2 | tablespoon |
cointreau
or Grand Marnier |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| crust | |||
| 355 | ml |
graham cracker crumbs
|
*
|
| 237 | ml |
almonds
unblanched, coarsely ground |
|
| 59 | ml |
sugar
|
|
| 9E+1 | ml |
sugar
|
|
| filling | |||
| 4 | large |
eggs
|
|
| 237 | ml |
sugar
|
|
| 680.4 | g |
cream cheese
|
|
| 3E+1 | ml |
amaretto liqueur
|
|
| 3E+1 | ml |
cointreau
or Grand Marnier |
* |
| 1.5E+2 | ml |
orange juice
freshly squeezed |
|
| 5 | ml |
vanilla extract
pure |
|
| 5 | ml |
vanilla extract
pure |
|
| 5 | ml |
gelatin, unflavored
|
*
|
| 59 | ml |
water
lukewarm |
|
| 355 | ml |
heavy whipping cream
|
|
| 15 | ml |
sugar
|
|
| 1.3 | ml |
vanilla extract
pure |
|
| 3E+1 | ml |
cointreau
or Grand Marnier |
* |
Directions
To make crust, combine ingredients and pat and spread over bottom and up sides of a 9 inch springform pan.
Chill for 30 minutes.
To make filling, preheat oven to 350℉ (180℃).
Beat eggs and sugar until fluffy.
Beat in cream cheese, then add Amaretto, Cointreau, orange juice and vanilla.
Beat until well blended.
Pour into chilled crust and bake for about 60 minutes or until filling is set.
Allow to cool for about one hour before adding topping.
To make topping, dissolve gelatin in water and allow to cool to room temperature.
Whip cream with sugar until stiff. Quickly whisk in vanilla, Cointreau and dissolved gelatin with a rubber spatula. Spread topping evenly over cake. Chill 4 to 6 hours. NOTES: Makes a very large cheesecake which is truly decadent and calorie laden!
